1 (16 oz.) pkg. fusilli or spaghetti
1 lb. ground beef
1 sm. onion, minced
1 lg. egg
1/2 c. dried bread crumbs
1/2 tsp. ground sage 1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
3 tbsp. salad oil
1/4 c. all purpose flour
1 1/2 tsp. dry mustard
2 (13 3/4 to 14 1/2 oz.) cans beef broth
2 c. milk
1/4 c. grated Parmesan or Romano cheese
1 tbsp. chopped parsley

About 1 hour before serving: cook fusilli as label directs; drain. Meanwhile, in large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt and pepper. Shape meat mixture into 1 inch meatballs.

In 12 inch skillet over medium high heat, in hot salad oil, cook meatballs until browned on all sides, removing meatballs to shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside.

Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated Parmesan cheese.

Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley. Makes 6 main dish servings.

Each serving: about 725 calories, 34 g fat, 114 mg cholesterol, 840 mg sodium.